Shoyu Ramen

Ingredients

• 2 (8 ounce) packages fresh Chinese noodles
• 1 finely chopped garlic clove
• 1 teaspoon finely chopped fresh ginger
• 1 teaspoon sesame oil
• 2 cups chicken soup base
• 1 cup kombu dashi stock
• 1 tablespoon sake
• 1 teaspoon salt
• 1 teaspoon sugar
• 3 tablespoons soy sauce
• 1/2 cup raw spinach
• 1/2 cup tofu, in small cubes
• 1/2 cup carrot
• 1/4 cup dried mushroom, broken in pieces
• 2 scallions, sliced, greens and 1/4 inch of white

Directions

1. 1

   Heat sesame oil in a deep pan.

2. 2

   Saute chopped ginger and garlic in the pan.

3. 3

   Lower the heat.

4. 4

   Add stock to pan and bring to a boil.

5. 5

   Add sugar, salt, sake, and soy sauce to the soup.

6. 6

   Run the soup through a strainer. Return to pot.

7. 7

   Add tofu, carrots, noodles and mushrooms. Heat through.

8. 8

   Add spinach and scallions before serving.

9. 9

   Spoon noodles and vegetables into individual bowls. Add broth.